Stuffed Green Peppers with Minced Beef and Rice

• 180 g Long-grain white rice
• 2 tsp Fine sea salt
• 4 large Green pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Dried oregano
• 500 ml Tomato passata
• 250 ml Beef stock
• 1 tsp Black pepper

1. Heat the oven to 190°C (375°F). Rinse the rice, then cook it in a saucepan of lightly salted water until just tender. Drain well and set aside.
2. Meanwhile, slice the tops off the peppers and remove the seeds and white pith. Lightly salt the insides, then stand them upright in a baking dish.
3. Heat the olive oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until softened. Stir in the garlic for 1 minute until fragrant.
4. Add the minced beef and cook, breaking it up, for 6 to 8 minutes until browned with no pink remaining. Stir in the oregano and black pepper. Tip in the passata and stock, then simmer for 5 minutes to thicken slightly.
5. Stir the cooked rice into the beef mixture and taste for salt. Spoon the filling into the peppers, packing it in gently. Pour any remaining sauce around the peppers in the dish.
6. Bake for 30 to 35 minutes until the peppers are tender and the filling is bubbling. Rest for 5 minutes, then serve hot, spooning the pan juices over the tops.

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